Teriyaki Stir Fry
This is the perfect dish for a busy day. Meat and vegetables can be varied depending on what the season and the fridge has to offer. Just be aware ingredients needing longest time to cook go in first.
- Preparation Time10 mins
- Cooking Time15 mins
- 250 g chicken
- 1 tbsp. cornflour
- 4 carrots, cut in sticks
- 2 cloves garlic
- 1 tbsp. finely chopped fresh ginger
- 1 small aubergine, cut in sticks
- ½ broccoli
- 100 ml Kikkoman Teriyaki Sauce with Roasted Garlic (or Teriyaki Sauce with Toasted Sesame)
- 100 ml stock
- 2 tbsp. Kikkoman Naturally Brewed Soy Sauce
- Fresh coriander
- Steamed rice to serve
Cut the chicken in strips and turn them over in cornflour. Fry at high heat in a bit of oil until the chicken has good colour. Take the chicken out the pan.
Fry carrots and aubergine with garlic and ginger for approx. 2 minutes before adding florets of broccoli and chicken. Add teriyaki marinade and stock and let it simmer for 3-4 minutes. Season with soy sauce. Garnish with fresh coriander and serve with steamed rice.